One small disclaimer – I am by no means a chili expert and I do realize that many people take their chili VERY seriously based on where you are from! I make no claims that this recipe is authentic or any particular style of chili, but I can promise you it’s super delicious and you’ll be very happy that you made it!!
(makes a large pot full – very scientific, I know!)
2 lbs of ground turkey
1 28 oz of crushed or diced tomatoes
2 cans of 14 oz beans drained and rinsed (I used pinto beans and black beans)
5-6 tablespoons of chili powder
1 bottle of stout beer
1 cup of diced onion
2 bell peppers, diced
2 cloves of garlic, diced
Salt, pepper and cayenne pepper to taste
Optional: Diced jalapeño, cayenne pepper, your favorite hot sauce
There are two factors that I believe make this such a winning recipe, so feel free to deviate from the recipe and add this or subtract that, but don't skip these 2 steps: add a full bottle of stout beer and make sure you start this early in the day, and let it cook allll day long, low and slow on your stovetop. I’m a big advocate of using alcohol for cooking, and really believe it’s the stout beer that lends so much delicious flavor to this chili. Feel free to adjust the heat to your liking – GG and I happen to love spicy, so use the below as a guideline and then taste and add more heat as it continues to cook all day long.
First dice up your onion and peppers, and add to a large Dutch oven, along with a little oil and cook over a medium-high heat. Make sure to season your veggies with some salt and pepper too.
Once the veggies are nice and soft (about 10 minutes), add in your diced garlic for about a minute, and then add your ground turkey meat. Don’t be alarmed if it looks a little scary, or seems like it’s taking forever to cook – it will eventually cook down and turn brown for you!
Again, make sure you add a little seasoning to your turkey/veggie mix, with salt, pepper and I like to add in a tablespoon or two of chili powder at this point to start infusing your meat with that delicious chili flavor.
Once your meat is no longer pink, add in the full bottle of beer and let cook for about 5 minutes – I know this seems like a lot of beer, but it’s a large pot of chili! And while I’ve dubbed this as “Drunken Chili”, the truth is that most (if not all) of the alcohol ends up cooking off, and all your left with are the delicious and complex flavors from the beer.
Next, add in your can of tomatoes, the two cans of beans (just make sure to rinse them well before adding – nothing worse than that gross bean goop!), and the remaining chili powder.
As I mentioned above, feel free to add more heat if you prefer. I ended up adding in a diced jalapeño, a couple shakes of cayenne pepper, and some additional ground black pepper. Now turn your stove down to low heat, and let simmer, covered for a couple of hours – the longer the better.
This stuff is delicious on its own, but you make into many different meals to avoid getting bored with it. Some of my favorite are a huge scoop served over a baked potato, or as a delicious dip with some tortilla scoops.
|Shh - don't tell anyone, but that biscuit is courtesy of the Pillsbury dough boy!|